Spring Vegetable Hash
This spring vegetable hash is super versatile and tastes amazing. Serve it over sliced avocado and whipped ricotta toast or alongside any of your favorite proteins. It’s easy to make and goes well with so many different things. It’s also the perfect recipe to meal prep for the week ahead and store in the refrigerator. Simply reheat and enjoy.
Ingredients Needed for Spring Vegetable Hash
Spring Vegetables – Clean and trim the asparagus, snap peas, green beans and broccolini. I like to cut all the vegetables into bite-sized pieces so it’s easier to enjoy. Do not discard the stems on the asparagus and broccolini. Simply trim the bottoms and chop into evenly sized pieces. Boil a pot of water and quickly blanch all the vegetables for 2 minutes. Drain the water and set aside.
Aromatics – You’ll need diced shallots and thinly shaved garlic for this recipe.
Fats – You’ll need olive oil and butter for this recipe. The olive oil and butter combined makes the vegetables taste amazing.
Seasoning – Season this dish with salt and cracked black pepper.
Other Items that Compliment this Vegetable Hash
Whipped Ricotta – Combine whole milk ricotta cheese, fresh squeezed lemon juice, olive oil and salt in a food processor. Buzz until well combined. Add the mixture to a plastic bag and refrigerate until you’re ready to use it. Simply snip the corner off the plastic bag for easy squeezing.
Toast – Pan fry your favorite bread in a pan with butter or olive oil until it is golden brown.
Other Toppings – Sliced avocado, fried eggs, and micro greens would all make great additions to this spring vegetable hash.
How to Make Spring Vegetable Hash
Clean, trim and cut your vegetables into evenly sized pieces. Boil a pot of water and quickly blanch the vegetables for 2 minutes.
Use a spider strainer to remove the vegetables from the water. Add them to a large bowl and set them aside.
In a large skillet add the olive oil. Once it’s hot, add the diced shallots and thinly sliced garlic. Sauté for 1-2 minutes or until fragrant.
Next, add the butter then the lightly blanched vegetables to the pan.
Season with salt and cracked black pepper. Sauté until cooked to your liking. I like my vegetables slightly crispy so I sautéed them for 6-7 minutes in the pan. Remove from the pan and enjoy.
Storage
Store any leftover hash in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through. Looking for more side dish recipes?
Spring Vegetable Hash
Ingredients
Spring Vegetable Hash
- 1.5 tablespoons olive oil
- 2 teaspoons garlic, thinly sliced, 2-3 cloves depending on size
- ⅓ cup shallots, diced small
- 1 tablespoon butter
- 1 cup asparagus, remove ends, cut into evenly sized pieces
- 1 cup broccolini, remove ends, cut into evenly sized pieces
- 1 cup green beans, clean, trim and cut into bite-sized pieces
- 1 cup snap peas, clean, trim and cut in half
- salt, to taste
- cracked black pepper, to taste
Whipped Ricotta
- 1 cup whole milk ricotta cheese
- 1 tablespoon lemon juice
- 1.5 tablespoons olive oil
- salt, to taste
Optional Additions
- 2 slices bread, buttered and fried in a pan
- ½ avocado, peel, pit and thinly slice
- fried eggs
Equipment
- 1 skillet
- 1 pot blanch vegetables
- 1 spider strainer
Instructions
- Clean, trim and cut your vegetables into evenly sized pieces.
- Boil a pot of water and quickly blanch the vegetables for 2 minutes.
- Use a spider strainer to remove the vegetables from the water. Add them to a large bowl and set them aside.
- In a large skillet add the olive oil. Once it’s hot, add the diced shallots and thinly sliced garlic. Sauté for 1-2 minutes or until fragrant.
- Next, add the butter then the lightly blanched vegetables.
- Season with salt and cracked black pepper. Sauté until cooked to your liking. I like my vegetables slightly crispy so I sautéed them for 5-6 minutes in the pan.
- Remove from the pan and enjoy.
